Harvest Pumpkin Brownies/Bars Recipe

Name: Harvest Pumpkin Brownies/Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can solid-pack pumpkin; 4 eggs; ¾ cup vegetable oil (or 1/4 cup vegetable oil plus 1/2 cup unsweetened applesauce); 2 teaspoons vanilla extract; 2 cups all-purpose flour or 2 ½ cups freshly ground soft wheat flour or 2 ½ cups oat flour; 2 cups sugar; 1 tablespoon pumpkin pie spice; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 6 tablespoons butter, softened; 1 (3 ounce) package cream cheese, softened; 1 teaspoon vanilla extract; 1 teaspoon milk; ⅛ teaspoon salt; 1 12-2 cups confectioners' sugar

Servings: persons

1 (15 ounce) can solid-pack pumpkin
4 eggs
¾ cup vegetable oil (or 1/4 cup vegetable oil plus 1/2 cup unsweetened applesauce)
2 teaspoons vanilla extract
2 cups all-purpose flour or 2 ½ cups freshly ground soft wheat flour or 2 ½ cups oat flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
⅛ teaspoon salt
1 12-2 cups confectioners' sugar

1
In a large mixing bowl, beat the pumpkin, eggs, oil and vanilla until blended.
2
Combine dry ingredients; gradually stir into pumpkin mixture.
3
Pour into a greased 15-in.
4
x 10-in.
5
x 1-in.
6
baking pan.
7
Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
8
Cool in pan on a wire rack.
9
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.
10
Gradually add confectioners' sugar until smooth.
11
Frost brownies.
12
Store in the refrigerator.

1499

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (15 ounce) can solid-pack pumpkin, 4 eggs, ¾ cup vegetable oil (or 1/4 cup vegetable oil plus 1/2 cup unsweetened applesauce), 2 teaspoons vanilla extract, and more.

Yes, Harvest Pumpkin Brownies/Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Pumpkin Brownies/Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions